Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Chocolate Pecan Zucchini Bundt Cake
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- Level: Easy
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 686
- Total Fat
- 39 g
- Saturated Fat
- 5 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 53 mg
- Sodium
- 370 mg
- Level: Easy
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 686
- Total Fat
- 39 g
- Saturated Fat
- 5 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 53 mg
- Sodium
- 370 mg
Ingredients
Directions
- Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.
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